1 full load of Sweet Poppyseed Pasta made into pappardelle (recipe follows)
BUTTERSCOTCH APPLES
1/2 cup butter or margarine
5 large apples, peeled, cored, and thinly sliced
2 teaspoons ground cinnamon
1 cup chopped pecans OR walnuts
3 tablespoons poppy seeds
1/2 cup dried currants OR raisins, plumped in
cognac or hot water for 20 minutes, then drained
1 cup heavy (whipping) cream OR half-and-half
1 cup packed light brown sugar
Directions
Make pappardelle and set aside
To make the Butterscotch Apples, melt the butter in a saute pan or skillet over medium heat
Add the apple slices, cinnamon, nuts, poppy seeds, and drained currants or raisins and saute until the apples are lightly browned
In a saucepan, combine the cream or half-and-half and the brown sugar over low heat and simmer, stirring, until the brown sugar is completely dissolved about 4 to 5 minutes
Pour over the apples and simmer until the apples are tender but still hold their shape and the cream is slightly thickened
Meanwhile,cook pasta until al dente, drain and transfer to a heated bowl
Pour the Butterscotch Apples over the pasta and gently toss to coat well
To serve, spoon into preheated bowls and serve immediately.
